white. It is because the protein in egg white undergoes denaturation‚ the cross linkage(the hydrogen bonds‚ ionic bonds and disulphride bonds) which maintain the protein shape destructed‚ so protein lose its tertiary conformation. This denaturing process is very important‚ because before protein can be used in digestion they must be unfolded. Part A: denaturation of egg white Aim: To examine the factors on the effect of denaturation of egg white. Principle: As protein denaturation can be cause
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Question 5: The chromophore in this assay is Coomassie Brilliant Blue dye. Question 6: It is important to set up a blank to separate the solute (saline) from the protein (stock). By subtracting the absorbance of the blank (which has no protein present) from the original absorbance the absorbance of the protein at each concentration will remain. Question 7: The Lowry method relies on two different reactions. The first is the formation of a copper ion complex with amide bonds‚ forming reduced
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Handing Change at Ferguson: The Credit Function Executive Summary John Culbert is given the difficult task of selecting the best approach that will capitalize on opportunities to increase the performance efficiency of the credit function without disrupting its current customer-oriented culture. His main challenge is the lack of a comprehensive system to evaluate the gains from centralization and the problems it could potentially create vis-à-vis the current status quo. Hence‚ we suggest a
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1. Describe the general structure and function of the nervous system. The Nervous System is a "network" which delivers information and monitors the processes taking place in our bodies at all times. The nervous system in all its aspects allows us to function as a single controlled and coordinated unit. The basic nerve cell nerve cell is a neuron; a chain of neurons is actually a "communication cable "inside our bodies. Neuron structure is basically the cell nucleus‚ the dendrites which receive information
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Intact protein and base hydrozylate have different color reactions when subjected into various tests. The protein used is Casein which was isolated from milk. Color reactions ‚in these test‚ gives off the information about the composition of a protein. Results often varies from being positive to one and negative to another since one has its peptide bond intact while the other is broken. The different tests that are used in this experiment are : biuret test‚ Sakaguchi test‚ ninhydrin test‚ xanthoproteic
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During protein digestion‚ a water molecule is added which breaks down the carbonyl-carbon-nitrogen sin the peptide bonds of proteins causing the liberation of amino acids. This process is referred to as proteolysis. Water molecules break down the carbonyl-carbon-nitrogen single bond (peptide bond) that holds single amino acid molecules together (Caroline Ritchie‚ 2013. This process is called hydrolysis and is catalysed by protease. The three main protease enzymes produced during digestion are pepsin
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Laboratory Exercise #3 Measuring Protein in Solution Abstract The purpose of this lab was to learn about the Biuret assay reaction to determine if it can detect proteins and amino acids; also‚ to understand the process of “salting out” proteins and how to determine the amount of protein in a solution. In order to do so‚ egg white and ammonium sulfate were mixed on ice and then put into the centrifuge. After PBS was added‚ the amount of protein could then be determined. After that‚ 14 test tubes
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1) Homeostasis is the condition in which the body maintains a. changing state‚ within an unlimited range. b. an equilibrium point that can change over a narrow range that is compatible with maintaining life c. an equilibrium change that balances external and internal environment such that values of each are equated 2) Anabolism is the a. breakdown of matter. b. expulsion of matter. c. synthesis of matter. d. All of the answers are correct. 3) The sum
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The Isolation‚ purification and identification of Proteins assayed From Bovine Liver Using SDS Gel Electrophoresis‚ Mass Spectroscopy and Western Blotting Abstract The purpose of the experiment was to isolate and recognize varying protein solubilization and assaying methods by using bovine liver protein. The experiment implicated the impact of different types of solvents like ethanol‚ water‚ PBS‚ PBS+1% Triton x-100‚ and PBS+2% SDS on protein solubilization. Bradford and Ghosh/Dumbroff methods
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EXTRACTION AND ISOLATION OF PROTEINS Background of the experiment Pure proteins are not readily available for study or use. There are certain methods that should be done in order to obtain proteins from its sources. The objective of this experiment is to isolate casein from milk and albumin from egg and to identify and explain the principles behind the methods employed for protein extraction. Results and Discussion There are many possible sources where we could get proteins. It can be from plants
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